Vanilla Buttermilk Cake

Vanilla Buttermilk Cake

INGREDIENTS 

2 1/2 cups (11.25 oz, 315g) cake flour

1 teaspoon baking powder

1/2 teaspoon table salt

1/4 teaspoon baking soda

1 cup (8 oz, 240 ml) vegetable oil

4 large eggs

1 cup (8 oz, 240 ml) buttermilk

1 tablespoon vanilla extract

2 cups (16 oz, 448g) granulated sugar

Instructions

Preheat the oven to 350°F. Line the bottom of three 8" round cake pans with parchment paper, or butter and flour the bottom of the pans (don't butter/flour the sides). (see note)

Sift the flour with the baking powder, salt and baking soda and set aside.

Combine the oil, eggs, buttermilk, vanilla and sugar in a mixer bowl. Mix on medium speed to combine the ingredients, continue mixing for 2-3 minutes to emulsify the ingredients. With the mixer running on low, add the flour mixture.

Divide the batter evenly between the pans. Bake until the top springs back when lightly pressed or a toothpick inserted in the middle of the cake comes out clean, about 30 minutes.

Cool in the pan for 10 minutes before turning out onto a cooling rack.

Cool completely before filling and icing